Mushroom Soup

Mushroom Soup

January is a month for warm, healthy soups to counter the cold weather and the holiday over-indulgence. I’ve lightened up the classic cream of mushroom soup by using only a little cream and omitting the butter. The result is an earthy, salty broth filled with chewy mushrooms that add a nice texture.

Mushroom Soup

On a note related to healthy eating, my amazing friend and recent doctoral recipient Lisa Belanger is raising funds for a non-profit retreat for cancer survivors. To this end, she’s compiling a cookbook of healthy recipes. Click here for more information about the cookbook and the retreat. If you are interested in contributing, send your recipe(s) to (the deadline is January 13, 2014).

Mushroom Soup

(adapted from these recipes from Smitten Kitchen and Jaime Oliver)


  • 3 Tbsp olive oil
  • 1/4 onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp dried thyme
  • 227 g Cremini mushrooms, roughly chopped (about 3 cups loosely packed) (I’ve only used Cremini mushrooms, but I imagine any kind would work)
  • 3 cups vegetable stock
  • 1/4 cup cream
  • 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper


1. Over medium heat, saute oil, onion and garlic in large pot for 5 minutes.

2. Add thyme and stir.

3. Turn to medium high heat and add the mushrooms. Cook for 10 minutes, stirring every so often to ensure that the mushrooms don’t stick to the bottom of the pot.

4. Add vegetable stock. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.

5. Remove the pot from heat. Stir in the milk and cream, and add salt and pepper. Serve hot, with bread or toast.


Serves 3-4.



  1. Yum!! I wonder if subbing almond milk and cashew cream would work to make it vegan friendly? It looks delicious!

    1. Nikki in the comment below suggests using cashew cream. I also think one could omit the cream and milk and increase the vegetable stock, making it a pure mushroom soup rather than a cream of mushroom soup.

  2. Nikki Spigner · · Reply

    This looks and sounds amazing. Thyme and mushrooms! Brilliant. To make it vegan, you can soak a 1/4 c of raw cashews in water for 4 hours (I do it overnight), and then blend with a cup of fresh water and add that instead of both cream and milk (it is a bit more cream, but cashews can thicken up a soup pretty quickly and easily).

  3. Nikki Spigner · · Reply

    Ha! I didn’t even see the previous comment. 🙂

    1. Thanks for the tip!

  4. Yum I love mushrooms! This soup looks so much lighter than normal mushroom soups, can’t wait to try out the recipe!

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